COCONUT CHIFFON CAKE WITH CHOCOLATE FROSTING
Celebrate Passover with a chiffon cake so tender and airy, you'll be tempted to make it year-round (even if you don't observe the Jewish holiday). To keep it kosher, whipped egg whites act as the only leavener, and coconut oil replaces butter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h25m
Yield Makes one 10-inch cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a small bowl, whisk together matzo meal, potato starch, and salt. In a large bowl, beat egg whites on medium-high to soft peaks. Gradually add 3/4 cup sugar and beat until stiff (but not dry) peaks form. In another large bowl, beat egg yolks with remaining 3/4 cup sugar and vanilla seeds until pale and doubled in volume, about 5 minutes. Gradually beat in 3 tablespoons oil, then coconut milk, just until combined. Add matzo mixture; beat just until combined. Stir in one-third of egg whites, then gently fold in remaining whites in two additions, just until combined and no streaks remain (do not overmix). Transfer to an ungreased 10-inch tube pan (preferably footed) with a removable bottom; smooth top with an offset spatula.
- Bake cake until golden on top and a tester inserted in center comes out clean, 40 to 45 minutes. Invert pan and let cool completely. If pan is not footed, invert center of tube onto the neck of a bottle to allow air circulation.
- Turn cake right-side up. Run a thin, sharp knife around sides of pan and center tube. Lift cake by center tube; remove ring. Run knife around bottom of pan to loosen; invert cake to remove. Place on a plate or stand. Combine remaining oil and chocolate in a bowl. Place over (but not in) a pot of simmering water; stir until melted. Remove from heat and place over an ice-water bath, stirring constantly, until thickened slightly but still pourable, 1 to 2 minutes. Pour frosting evenly over top and sprinkle with coconut. Cut into wedges; serve.
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Md Siam Siam
s.md90@gmail.com5 stars! This cake is amazing!
Zunaira Fatima
f@hotmail.co.ukThis cake is a keeper! I will definitely be making it again.
emhabashq emhabashq
emhabashq_emhabashq31@yahoo.comI would recommend this cake to anyone who loves coconut and chocolate. It's a delicious and easy-to-make dessert.
Ahad Mollah
mollah_ahad@yahoo.comOverall, I thought this cake was just okay. It wasn't as good as I was hoping it would be.
Ashik A
a@yahoo.comThe frosting was a bit too runny for my liking. I had to add some more powdered sugar to thicken it up.
Ambree Bolin
bolin-ambree@yahoo.comI had some trouble getting the cake to rise properly. I think I may have overmixed the batter.
Jada Mitchell
m.jada100@hotmail.frThis cake was a bit too sweet for my taste, but my kids loved it.
Aleksandra
aleksandra@yahoo.comI'm not a big fan of coconut, but I really enjoyed this cake. The chocolate frosting helped to balance out the coconut flavor.
Eze Amara
ezea@aol.comThis cake was a hit at my daughter's birthday party. It was so moist and flavorful, and the frosting was to die for.
Md Shafiql
md.shafiql@gmail.comI love the combination of coconut and chocolate in this cake. It's the perfect dessert for any occasion.
H A D A
a.h33@aol.comThis cake was a bit more challenging to make than I expected, but it was worth the effort. The end result was a beautiful and delicious cake that was enjoyed by all.
Lal Jan
lal-jan47@gmail.comI've made this cake several times now, and it always turns out perfectly. My friends and family love it!
Catherine Moss
catherinem@hotmail.comThis coconut chiffon cake with chocolate frosting was a delight to make and even better to eat! The cake was light and fluffy, with a delicate coconut flavor. The chocolate frosting was rich and creamy, and it perfectly complemented the cake.